barolo
-
Posts
1,125 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by barolo
-
-
My big bugaboo is "wild mushrooms," which are inevitably portabellas or cremini mixed with button mushrooms.
Yes. Usually if the type of mushroom is not specified on the menu, I now assume they will not be wild.
-
Hello Everyone,
As this is my first-ever e-Gullet post, I guess I should introduce myself. Firstly, thankyou to Anne for thinking my blog "The Old Foodie" was worthy of bringing to your attention, to Melissa for inviting me to join you, and to Kristin for expediting my membership application.
The thanks should go to you for devising such a literate, informative and entertaining blog. Welcome!
-
Lots of changes at the Island. City Food reports that Edible BC is moving in to the Public Market:
Eric Pateman has taken the lease on space formerly inhabited by Okanagan Wine Cellars at the Granville Island Public Market (next to the Stock Market) and will be setting up shop as early as May 15th with a projected opening date of June 1.Expect to see a full range of made-in-BC edible products, a full demonstration kitchen, as well as numerous other exciting features.
Libery Wine has an "Opening Soon" sign up, SPUD has moved in and is open, Carmelis Goat Cheese has a day vendor booth.
-
Welcome Florin.
I haven't been to your bakery yet but I have plans to rectify that situation in the near future. I look forward to your participation.
-
Is this an annual thing? I never knew she did a "best" list.
Good picks.
Yes, I'm pretty sure she's done a list for the past couple of years anyway. Like all the papers, they are playing around with the format a bit every year.
-
I'm really ejoying The Old Foodie who can tell you better than I what she is up to:
The Old Foodie gives you 400 words each weekday on a food history topic related to the day, with a historic recipe, and sometimes a menu. And how much fun is that!
Today is all about cake:
On April 28th 1873 the Imperial Hotel in Vienna was officially inaugurated, which means that today is the birthday of the Imperial Torte, one of the most famous cakes in a city of famous cakes. It is a pleasant little story. -
For us non-Vancouverites, who is Mia Stainsby?
Sorry, she's the Vancouver Sun restaurant reviewer. I did an edit to insert that point.
-
Mia Stainsby reviews 1215 in today's Sun.
She's relatively positive giving it 31/2 stars overall, as well as for food, ambience, and service. She notes it doesn't have the ambience or the buzz of Hapa Isakaya but she liked most of the dishes she tried.
There have been pretty mixed reviews about this place and Davie is tough street for restaurants, I wonder how they will fare over the summer with no patio and no windows.
-
The Vancouver Sun's Mia Stainsby has made her choices of top restaurants of 2005 - I'm not going to list them all because there's 110 but here's some highlights:
Best overall - Lumiere
Best New 2005 - Nu
Budget - Lolita's South of the Border Cantina
Lounge - George
New for Vegetarians - Chai
New Comfort Food - Diner
New Family - Earls on Hornby
West Coast Cuisine - West
Brunch - C
Service - Bishop's
Pho - Pho Hoang
Ocean View - Beach House
-
Both the CBC and Sun reported today that the Vancouver Park Board is considering privatizing its concessions to improve the menu, and presumably its income.
Here's a short quote from the Sun story, link below:
The report maps out a "concession strategy" or plan to replace the cottage-sized building and several other park board-owned concessions with larger buildings or "facelifts" to enhance their visual appeal....
A park board staff report endorses a more "entrepreneurial model" that allows food experts to decide on menu and pricing. Concession operators would have to move elsewhere, and the small living spaces they now occupy in city parks would be converted to covered seating and storage for more modern restaurants.
Park Board Eyes Concession Overhaul
What do you think about this idea?
What would you put on the menu if you owned the concession?
-
In the Victorian era a similar dish was called:
'Pandora's cushion' also known as a 'Victorian stuffed Goose'. This consists of a boned out fresh goose stuffed with a boned out fresh chicken stuffed with a boned out fresh pheasant stuffed with a boned out quail at its center all hand stitched back into the original shape of the goose.Still available in London: Coppin Bros
In the Middle Ages there was a dish called Trojan Hog - a pig stuffed with various fowl and seafood.
-
Yma Sumac (possibly born September 10, 1922), also earlier spelled Ymma Sumak or Imma Sumack is a noted vocalist of Peruvian origin. In the 1950s she was one of the most famous proponents of exotica music. She is remembered chiefly for her amazing voice, which at the time, covered a range of four octaves. She is (with some controversy) credited with singing the highest note recorded by the female voice (surpassing Erna Sack) in the track "Chuncho" in one of her LPs (Inca Taqui 1953).
From Wikipedia
-
There's a couple of articles in today's Sun featuring Chocoatl one on chocolate/drink pairing and one on Chocoatl itself.
"Currently, they have 16 different chocolates from Latin America, The Caribbean, Africa and Indonesia. Chocolates, like coffee, have their own subtle flavour differences, depending on climate, soils and other factors." -
I stopped in yesterday. I didn't try the hot chocolate but I picked up a few filled chocolates and truffles to sample and share.
The truffles were a bit rustic - one had a flat bottom with the filling showing through, another had odd lumps; not important to me, but some may care. The enrobing chocolate was very good, velvety and smooth with a very long, persistent finish. The centres were rich and creamy, although some flavours weren't strong enough to really emerge clearly from the chocolate ganache. I had a similar reaction to the molded, filled chocolates (a dark chocolate matcha and a praline) - great snap to the exterior shell, great flavour with a long persistent finish, the fillings were soft and creamy but, in the case of the praline, without a really distinct flavour beyond the ganache.
Great little shop and product.
-
Mia Stainsby likes Century: Four stars overall, four stars for food, amience and servce in today's Sun.
-
I believe they had a visit from the Health Inspector that resulted in a lot of requirements. Vancouver Coastal Health
Interesting.
I have seen reports like this before and then they were removed, leaving only a "everything is nice" report in it's place. I find it kind of wishy washy of the Health Dept when they cull bad reports. You fucked up enough to get the bad one, you should have to live with it as a constant reminder of your evil ways.
I just checked in on the Health Board web site, it would appear that not only did this restaurant have their bad report removed, it would appear that they never have existed either
That is interesting. One can learn a lot around here.
-
I like the food at Aurora Bistro a lot, but I find it noisy. Perhaps my ears are especially sensitive but it is all hard surfaces which do not make for a quiet room.
-
This thread has me so grossed out - I'm unfortunately one of those people who can't STAND an unexpected bit in my food - even those hard bits in ground meat have been known to stop my meal immediately - and a bug in salad? yikes. But worms in fish? double yikes. Is there a particular fish that is especially not usually infected with parasites? Is there a difference between farm and wild fish? Please tell me my fav, salmon are not suseptable! (Or maybe just lie...
)This might have me off fish/seafood for awhile...
Salmon definitely can have worms and other parasites present.
-
A good book which includes a chapter on the ubiquity of corn in all that we eat is Much Depends on Dinner by Margaret Visser.
It was published in 1986 - 20 years ago - but I still think it is worth reading.
-
A new book by Michael Pollan, reviewed here.
The book is divided into three sections, each on one of "the three principal food chains that sustain us today: the industrial, the organic, and the hunter-gatherer." Each culminates in a meal (two, in the organic section). First stop is the supermarket, the cornfield's point of sale. (Oh, would that he were talking about just-picked ears of corn, their silk still warm, kernels waiting for a knob of butter to make them perfect!) Everything we eat seems to come from the crop. "Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey and the lamb, the catfish and the tilapia and, increasingly, even the salmon…. -
I think there's some good writing in City Food and I think the design is better. I agree the material is often not timely by the time it is distributed, but there is also the website which is updated fairly regularly now and I see references to it here fairly oftern. I read both and I'm glad both exist.
-
I've meant to post this for a while but got distracted.
The spring City Food is out, featuring a new column for coffee geeks by Mark Prince, newly opened restaurant listings, a feature on the Whitewater Cooks cookbook, as well as Okanagan, Vancouver Island and Whistler reports, among the contents.
-
For those who didn't see the paper version of Mia Stainsby's review, the electronic version is available now: Primping and preparing makes rare dishes .
Not sure how long the link will last.
-
Oyama had smoked duck and chicken halves on the weekend - $6.99 for duck and $4.99 for a chicken half. Good for sandwiches or just snacking.
Openings and closings (2006–2008 part 1)
in Western Canada: Dining
Posted
It seems to me that when Pacific Press was across the street, the restaurants in that area were a hangout for reporters - maybe reporters are especially fond of cheesecake. I think the Press Club is still there.
Once Pacific Press moved downtown, the area kind of stagnated in terms of restaurants. I suspect rent is cheap, making it look like a bargain for someone who is starting up with little cash.